These easy vegan truffles are made healthier with creamy avocado in place of heavy whipping cream. They come together quickly and make for a decadent treat!
For the truffles
- 1 cup vegan homemade chocolate or vegan dark chocolate (refined sugar-free) [use code ELAINE for a 15% discount], melted*
- 1 large ripe California avocado
- 1 tablespoon unsweetened cacao powder or unsweetened cocoa powder
- 2 tablespoon pure maple syrup
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon fine salt
- In separate mini bowls add whatever coating toppings you plan to use. Set aside.
- In a food processor combine the melted chocolate, avocado, cacao or cocoa powder, vanilla and salt until smooth and creamy. You may need to scrape down the sides of the processor with a spatula. Make sure no lumps of avocado remain. Taste and adjust sweetness if desired. Remove the blade and place just the main container of the food processor in the refrigerator for 10-15 minutes until the mixture has firmed up enough to easily roll into truffle balls.
- Use a 1.5 tablespoon cookie scoop to scoop each truffle out of the food processor container. Roll in a circular motion between the palms of your hands until a round truffle is formed. Roll each truffle in desired topping bowls and place in a serving plate or bowl. Enjoy immediately or refrigerate the truffles before serving. Store in your refrigerator for up to one week.
*To keep this recipe refined sugar-free and vegan I recommend Hu vegan dark chocolate gems [use code ELAINE for a 15% discount]
If you are not serving that same day you may want to wait to roll the freeze-dried raspberries as they start to get soggy overnight.
To melt the chocolate I add a teaspoon of avocado oil or coconut oil and stir in a microwave-safe container. Then I microwave on high for 2.5-3 minutes and stir at the 2 minute mark. You can also use a double boiler method to melt the chocolate.
- Category: Dessert
Keywords: avocado dessert, chocolate